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1
The duck has to be prepared the day before because of the long slow cooking time.
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2
If you are purchasing a pre-cooked confit of duck, skip the instructions in this paragraph and follow the directions on the package of the product.
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3
In any event, you will need to shred the duck for use in this recipe.
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4
For your own confit of duck, mix the salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck.
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5
On the stovetop, heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range).
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6
(Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.)
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7
Add the duck to the warm oil.
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8
If you are using the oven, put the duck in a preheated 200 degree F oven for about 6 to 8 hours.
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9
If you are using the stovetop, cook the duck at a simmer.
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10
In either case, the duck must be cooked until it falls away from the bone.
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11
Remove all the duck meat from the bones and reserve meat until needed.
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12
Cut the endive in half and remove the core.
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13
Lightly sear the cut sides of the endive in olive oil over medium heat in a nonstick pan.
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14
Sprinkle in the sugar, salt, pepper, and butter - cover and continue to cook until al dente - about 10 minutes.
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15
You want the endive to be slightly tender, but firm enough to support the duck filling.
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16
Season with salt and pepper, remove from heat, and let cool.
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17
Prepare the mango/berry puree by adding the mango and strawberries to a blender or food processor and blending until smooth.
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18
If duck is cold, heat or re-heat it, depending on whether you have made your own confit, or have purchased it prepared.
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19
Shred the duck with 2 forks.
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20
Fill each endive-half with duck, spoon mango berry puree on top and garnish with a raspberry.
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21
Serve slightly warm.
